Plant- Based Coffee Infused Chocolate Cake
I use small rectangular silicone cake trays or muffin trays to make smaller cakes- we are satisfied with a small amount of cake and the smaller sizer are easier to freeze right away. For a 8-inch cake filled and topped with raw cacao frosting, double the ingredients for the cake and triple the ingredients for the frosting (see recipe in the dessert section). Garnish the cakes with plenty of fresh berries, especially strawberries or raspberries, which beautifully counteract the sweetness of the cake.
The kids tried to top leftover cakes with banana ice cream instead of frosting and fresh berries. it turned out to be a great combination.
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup plus 1 tbsp strong coffee (decaf if used for kids)
- 1 tsp pure vanilla extract
- 3/4 cup date paste
- slightly less than 1 cup unsweetened apple sauce
- 2 tbsp maple syrup
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup plus 2 tbsp whole wheat flour
- pinch of salt
- 1 cup raw cacao frosting (see recipe in dessert section)
- 2 handful of fresh strawberries, washed and halved
- Heat the oven to 170C (350F)In a bowl, combine the milk and the vinegar and put aside for a few minutes.
- Meanwhile, combine the dry ingredients in another bowl and mix well.
- Add the remaining wet ingredients to the milk mixture and whisk until foamy.
- Fold the dry ingredients into the wet mixture and whisk until smooth.
- Fill small rectangular silicone cake trays with batter and bake for 25-35 minutes (depending on the size of the cake) until a toothpick inserted in the center comes out clean.
- Let the cakes cool off completely, remove from tray and top with raw cacao frosting and fruits.